WHIM WHAM

Preparation Method :

Melt the butter in a heavy-based frying pan and fry the almonds
until golden brown.

Stir in the sugar and cook for 1 minute, stirring continuously,
until the sugar dissolves and the almonds are well coated.

Tip on to a greased baking sheet and leave to cool.

About 30 minutes before ready to serve, break the sponge
fingers in half and put into a serving bowl.

Pour the sherry, brandy and orange rind and juice over and
leave to soak for 30 minutes.

Whip the cream until it just holds its shape, then carefully
fold in the yogurt.

Spoon it on top of the sponge. Roughly chop the almonds,
sprinkle on top and serve immediately.

INGREDIENTS

25 grams butter

50 grams blanched almonds

25 grams sugar

30 trifle sponge fingers

150 ml sweet sherry

60 ml brandy

Finely grated rind and juice of 1 large orange

300 ml fresh double cream

300 grams natural yogurt

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